I love this stuffing. It is the best I have ever had. I make my stuffing the same way and I will never use a box stuffing.

Great recipe - so easy to make stuffing from scratch...... Box stuffing is for amateurs.......

This is the best stuffing.. I have used this recipe for years.

I use my broth from my turkey, make it real wet and cover with foil until done. It will puff up then take the foil off and let it brown.

Try adding a can of mushroom soup. Makes it more moist & is delicious.

This is my stuffing. It's the same stuffing I have been making all my life. Of course I make it in bigger quantities but this is my stuffing exactly. And all my family loves it. It never gets wasted.

I am 65 and have been making this recipe since I was 18! It's great, fresh and HEALTHY! Why would you ruin it by putting canned soup in it? Ugh.

I use clams and rosemary.

I make this with 1/2 bread and 1/2 cornbread for the best of both worlds! I also add chicken broth to make it very moist (almost runny) and bake it outside the bird.

Hi Motsue, how long & what temp do you bake yours?

No other stuffing beats this one! Has been made this way my entire life and generations before. Only difference we do besides making a larger amount is to boil chicken gizzards, saving broth, then cut them finely to add to stuffing mixture plus enough broth to make it almost runny. saving rest of broth to add as needed. plus we also add chopped oysters. Cant wait to eat some tommorrow! Happy Thanksgiving everyone!!!

This is the same recipe that has been passed down through generations from mother to daughter and mother to daughter again. I always use the gizzards & neck from the turkey which are boiled, chopped and added to the stuffing. The broth from the turkey gizzards is really an added delight that flavors the whole batch... No matter how much I make my family always wants more. The leftovers are fabulous too... Blessings for Thanksgiving.

I also use this recipe except I do a small dice on a apple of whatever kind I have at the moment to cook with the celery sausage and onion. It's great helps keep the dressing moist and adds a great flavor to it. I personally prefer one of a sweeter variety.

I needed to doubled check the number of eggs .. This is THE same recipe my 'adopted' mom made since I was 18 (I'm now 60) I grew up on an old Sicilian meat stuffing which is to die for great but a real PIA to make.. with just my son and I no need to go through all that trouble. BUT in High School my best friend's mom made this stuffing and I love it.. I started making both.. the meat stuffing for the bird and this one in the oven.. now I just do this one, I never wrote it down and I always forget.. 1 or 2 eggs :) All the other bread stuffing recipes are off. THIS one is exact.. thanks for writing it down and sharing it! NOW I need to remember to write it down for my recipe box.. I like mine somewhat dry.. so I follow this pretty much.. I cook mine in the bird. I use 1to2 loaves of bread toasted in the toaster oven, then break it up for the bread part. Thanks again.. glad I found it! Happy Thanksgiving!

I make my stuffing with extra chicken broth. I found that with just 1/4 cup of water, it was too dry for some reason.

Old Fashioned Dressing is made with broth not water. I usually cook a chicken & have fresh broth for mine. The juicer the mixture the better the dressing.